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Publish Date: Jul, 2019|Report ID: 183811|Price: $3480
The molecule laminarin (also known as laminaran) is a storage glucan (a polysaccharide of glucose) found in brown algae. It is used as a carbohydrate food reserve in the same way that chrysolaminarin is used by phytoplan...
Know MorePublish Date: Jul, 2019|Report ID: 183791|Price: $3480
Canning is a method used to preserve foods for long periods of time by packing them in airtight containers. This allows food to be shelf-stable and safe to eat for 1 to 5 years or longer. Canning was first developed in t...
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Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine, methyllanthioni...
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Natural malt sweeteners refer to the natural sweetener that is dark brown in color, with a pleasant malty taste.Scope of the Report:The worldwide market for Natural Malt Sweeteners is expected to grow at a CAGR of roughl...
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Unsalted butter is more perishable but has a sweeter and fresher taste. Unsalted butter is often preferred in baking as most recipes call for salt already.Scope of the Report:The worldwide market for Unsalted Butter is e...
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Salted butter contains added salt, which acts as both a flavour-enhancer and a preservative.Scope of the Report:The worldwide market for Salted Butter is expected to grow at a CAGR of roughly xx% over the next five years...
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Butter is a dairy product with high butterfat content which is solid when chilled and at room temperature in some regions, and liquid when warmed. It has traditionally been made into small and ectangular blocks.Scope of ...
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Compared to regular butter, reduced fat butter has a lower or reduced fat content.Scope of the Report:The worldwide market for Reduced Fat Butter is expected to grow at a CAGR of roughly xx% over the next five years, wil...
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Compared to regular cheeses, reduced fat cheeses have a lower or reduced fat content. When fat content is reduced, the taste is also lessened and the texture becomes more elastic and less unctuous and savoury than regula...
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Casein glycomacropeptide is a bioactive peptide derived from milk with multiple functions that lacks phenylalanine, tyrosine and tryptophan.Scope of the Report:The worldwide market for Casein Glycomacropeptide is expecte...
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